Hospitality and Catering courses
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Chef De Partie Apprenticeship
What will I do on this course?
The Chef de Partie Level 3 Apprenticeship will take your skills and knowledge to an advanced level.
A chef de partie is responsible for running a specific section of the kitchen. You’ll usually manages a small team of workers, which you must keep organised so that dishes go out on time.
You’ll undertake the new chef de partie apprenticeship standard and work towards developing your skills and knowledge in preparation for the end point assessment. This could include preparing, cooking and finishing complex dishes such as, dough and batter dishes, patisserie, biscuits, cakes and sponges as well as terrines, pâtés and sausages.
How will I be assessed?
We’ll assess your practical skills and observe you at work. Your personal assessor will also visit you at work to review your progress towards the qualifications. There will also be an end point theory and practical assessment.
What could I do after this course?
This qualification will help you take your career to the next level, and enter a number of roles in the catering industry. You could also enhance your skills and qualifications by studying our Hospitality Supervisor Standard, Advanced Apprenticeships.
You’ll need five GCSEs at grade 4/C or above; or a Level 2 qualification in professional cookery. You’ll also be assessed to ensure you’re proficient to Level 2 in English and maths.
Occupations related to Chef De Partie Apprenticeship
Restaurant or catering establishment manager/proprietor
Restaurant and catering establishment managers and proprietors plan, direct and co-ordinate the catering services of restaurants, hotels and large-scale catering services within other organisations.
Employment in region: 3,110 positions
Baker or flour confectioner
Bakers and flour confectioners prepare and bake dough, pastry and cake mixtures and make and finish flour confectionary products by hand.
Employment in region: 1,098 positions
Chefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments.
Employment in region: 7,352 positions
What Our Students Say
Jordan Hinks, Professional Cookery
“This course has varied and interesting, and I constantly learnt new dishes and expanded my skills”
Former school: King Alfred
Course: Professional Cookery
What next? Progressing to the Level 3 Diploma and then aiming to get a job on a cruise liner or in a high-end restaurant or hotel.